Dr. Kristi Funk is a cutting edge doctor/surgeon who has treated many celebrities including Angelina Jolie! She does extensive research the effects of food on cancer!
She is convinced that she can reduce women's risks of getting cancer!
I was so inspired by the work of Dr. Kristi Funk that I'm sharing her uplifting Youtube Video that she says is a cancer kicking smoothie- Watch Both of These Videos- they are that excellent! I promise you!!! Don't miss the second one!
New Book - Breasts: The Owner's Manual- by Dr. Kristi Funk
Smoothie to Prevent Cancer? - YouTube
She explains each ingredient and shares what
Angelina Jolie's doctor shares tips on how to prevent breast cancer - YouTube
Do you know which fruits and vegetables are the heavily sprayed with lots of pesticides and potentially dangerous?
Every year the EWG (Environmental Workers Group) publishes a list of the twelve foods that are most heavily sprayed with pesticides. They call it the Dirty Dozen. They also publish a list of the Clean 15.
These guidelines are very helpful. I have been following their research and suggestions for years.
Since strawberries are always top on the list, I only buy organic strawberries. Other fruits that is heavily sprayed are grapes, apples, and peaches.
I feel it's important for us to be aware of what we are eating or not eating. We have to educate ourselves. Sometimes I think oh does it really make a difference? Well Yes it does!
Many doctors, scientists, and researchers are beginning to see the connection between what we are eating and how we are feeling and disease! You can reduce your risks ! Start with cleaner food choices..
Like who is teaching ways to reduce cancer risks ? Dr. Kristi Funk- a breast surgeon - I'll be reviewing her new book on Breast Health and what you can do to reduce your risks in my next post
Meanwhile trust me on the pesticides and get your list from the EWG..
Got Almonds? You can make almond flour in minutes in your food processor.
Use raw unsalted almonds, blanched almonds, or slivered almonds. Any of those will work.
For each cup of almonds that you process, you end up with a little more than a cup of almond flour.
It's that easy and simple. You can make your own almond flour in minutes.
How do I use almond flour?-
I make gluten free cakes and cookies.
I made my almond flour in my food processor. I pulsed for 3-4 seconds at a time for about 20 times. Suddenly, I had a very workable flour that is gluten free, kosher for Passover, and healthy.
You do not want to allow the food processor to run too long as you may end up with almond butter.
Ingredients: 1 cup of almonds
Directions: Use the metal blade in your food processor. Place almonds in the food processor, close lid and pulse about 15-20 times for about 3-4 seconds each burst until your almonds turn into a meal/flour type texture. Use in recipes that call for almond flour or almond meal.
Red pepper soup is one of my favorites. I love it's delicious taste and rich orange color. One of my friends shared a recipe with me that is so easy and so quick to make, it can be made just 5 minutes before you want to serve it.
Anyone who knows me, knows that I love soup anytime of the day or year. And I love easy recipes that get me in and out of the kitchen fast.
My motto: Quick, Easy, and Healthy
It doesn't get easier than this tasty soup. With it's beautiful bright orange color is elegant enough to serve even at a dinner party. It can be made in advance without any cooking and just heated before serving.
In addition, this recipe is thickened with chick peas, so it is high in protein!
1 can of chick peas ( 15 ounce) 1 jar of of roasted red peppers ( 12 ounce) 4 cups of vegetable broth 1/4 cup of parsley or cilantro, chopped Salt and cracked pepper to taste Optional: 1 clove of fresh garlic
Directions: Place the ingredients in the blender. Whiz until well blended. Season to taste. Heat to serve, garnish with sprouts of greens.
Notes: Weight Watchers If you are counting points for Weight Watchers and are looking for a really quick and easy zero point soup that is delicious and filling, try this recipe. Zero points mean that you do not have to count this in your daily food point quota. On my WW plan, a serving is free-
Are you concerned about eating too many caloric snacks and might be looking for some healthy alternatives?
My delicious Skinny Dip Humus is tasty, filling, healthy and won't pack on the pounds. It's weight loss friendly.
I've been following the Weight Watchers Freestyle program for about 8 months. I initially lost 25 pounds in the first 4 months, and have been maintaining ever since.
I find the Freestyle program adapts well to almost any eating style, including my vegetarian gluten free requirements.
Basically, the program is based on points and allows me to eat a specific number of points each day based on my height, age, and weight. Every food is given a point value . Usually the higher the sugar and fat, the higher the point value of the food. I get to choose whatever I want to eat.
It's kind of like being on a budget. I have x amount of dollars to spend and I can budget it anyway I want. The healthier the food, the lower the points.
For example: all fruit, non starchy vegetables, beans, lentils, and white meat chicken ( there may be more non vegetarian ) are ZERO points.. That means I can eat chickpeas and not have to count them into my daily points. I can eat a banana, butternut squash, or my homemade lentil soup and they are all ZERO points.
Ok- can I eat as much as I want of those zero point foods? No, I can eat a portion or two and call it zero points.. and yes- I lose weight.
Today's recipe for Skinny Dip Hummus is made with ALL zero point ingredients.
I can have a cup of this humus with celery sticks, carrot sticks, or carrot wedges and not even have to count it into my daily point budget!!
The bonus is all the ingredients are healthy and good for me.
4 cloves of garlic, peeled
1/2 carrot, sliced
1/4 cup of fresh parsley
2 cups of cooked chickpeas
3 tablespoons of salsa
Using a food processor, add garlic, carrot, and parsley.
Whiz until chopped fine. Add chickpeas and salsa and whiz until well blended.
If you love honey cake, you will love these healthy honey cake muffins. They are gluten free, dairy free and have an egg free option.
When I was growing up, my mother used to make a delicious honey cake. Her cake was intentionally a little on the dry side and firm, but had a great flavor and it was usually eaten with a cup of tea.
The other day my neighbor, Yda, brought me some of her gluten free " healthy" muffins.. As soon as I took a bite, they reminded me of my mother's honey cake . Sure enough when I asked for the recipe, my neighbor's muffins had honey in them.
The flavor was delicious and the texture was perfect to go with a cup of tea, glass of nut milk, or coffee. .I prefer my muffins a little dryer and firmer than the soft fluffy ones just don't fill me up.
What made these muffins "healthy"?
My neighbor used my all purpose Bob's Red Mills gluten free flour that I gave her. It's made from chickpea flour and rice flour and has a good texture, fiber, and protein. In fact 1 cup of this flour provides 16 gms of fiber and 12 gms of protein. In addition, she used unsweetened applesauce, honey, blackstrap molasses, walnuts and raisins.
There are lots of healthy ingredients in these muffins. Blackstrap molasses has a unique flavor and is rich in vitamins and iron. In fact
The recipe makes 18 muffins. Enough to eat some, share some, and freeze some.
They are easy because they are made in a bowl, mixed with spoon and baked for just 20 minutes.
Healthy muffins are a great grab and go breakfast or a great gluten free snack.
These muffins are made with walnuts and raisins, a combination that I find crunchy and delicious.
It doesn't get much easier than simply mixing some batter with a spooning and spooning it into muffin tins to bake.
Everyone will love them. Ingredients: 2 cups of gluten free flour ( I used Bob Mills All purpose which is heavier than a rice flour) 1/4 cup of honey 1/4 cup of black strap molasses 1/2 teaspoon salt 1 teaspoon of baking soda 1 cup of raisins 1/4-1/2 cup of chopped walnuts 1 cup of unsweetened applesauce 1/3 cup of olive oil 1/4 cup of almond milk 2 eggs, beaten ( or egg replacer)
Directions: Preheat oven to 350 degrees Combine gluten free flour, baking soda, and salt. Add honey, molasses, oil, almond milk, and eggs. Mix with a spoon and spoon into an 18 count greased muffin tin. Bake for 20 minutes. Remove from tins after cooling for 20 minutes. Place muffins on a rack to cool.
Notes: Blackstrap molasses contains vitamins and minerals especially iron.
I've begun to make a smoothies for breakfast. I know it's winter, but I'm in Florida, it's hot, and I just don't feel like eating much in the morning. In addition, I LOVE the taste and the boost I get from my delicious smoothie.
Smoothies are easy to make, contain lots of nutrients, and easy to digest. It's a great way to start the day especially for anyone with gluten intolerance who may have difficulty digesting and absorbing nutrients.
When I wake up, I first have a glass or two of water with lemon. Then I take an hour walk. When I return, I make my smoothie which is usually about 9:30 am.
It holds me until around 11: 30 ish when I start to prepare lunch.
The smoothie I've been making is only 1 point on Weight Watchers. It's part of my wellness and self care program, and it can be part of a weight loss program as well. Many times I'm asked what can you have for breakfast when you are gluten free. This is a delicious and power packed breakfast.
In addition to fruit ( blueberries and banana) and vegetables ( kale), I add cocoa powder and calcium rich moringa powder. Sometimes I top it with diced mango and some fresh mint and eat it with a spoon!!
What is moringa powder? The Moringa tree is considered to be one of the most nutritious plants world wide. Aside from being a good source of antioxidants, moringa powder is rich in calcium, Vit A, and iron. It's a popular supplement to help boost the nutritional content of smoothies!
I was first introduced to moringa by the knowledgeable owner of my local Russian health food store. I live near a Russian community part of the year and they seem to be very interested and knowledgeable about herbs. OMG! Superfoods Organic Moringa Powder -
I feel like my smoothie is a simple way to boost my nutrition and immunity-
My Daily Smoothie:
Ingredients: 1.5 cups of almond milk 1 cup of frozen wild blueberries 1 ripe banana 1-2 tablespoons of unsweetened cocoa powder 1-2 tablespoons of moringa leaf powder 1 stalk of kale 1 small piece of organic lemon peel a few drops of liquid stevia optional: 1/2 cup of unsweetened Greek yogurt Directions: Place almond milk, frozen berries, banana, cocoa, moringa powder, kale, stevia and lemon peel in a strong blender. Whiz util smooth and blended. Drink and immediately. Disclaimer: I am an affiliate for Amazon. If you click on a link and make a purchase, I will receive a very small compensation at no cost to you. Like most bloggers, this allows me to continue to offer free content and defray the cost of running a blog.
Can you eat pasta and lose weight? Anything is possible! The Mamma Mia! Diet is a book and cookbook which explains how you can eat pasta , enjoy wine, and still lose weight.
This less restrictive approach to dieting boasts better health with Italian flavors and the proven benefits of the Mediterranean Diet.
According to the authors, Dr. Paola Lovisetti Scamihorn and Paola Palestini , PhD, " The more doctors test it, the more they find that eating Mediterranean is the absolute best way to lose weight".
The Mama Mia!Diet supports eating olive oil, fruits, and vegetables, nuts, legumes, fish and poultry, whole grains, and wine!
It is not a vegetarian cookbook, yet there are many vegetarian recipes.
The recipe for spaghetti with pesto and cherry tomatoes was 5 cherry tomatoes, 5 ounces ricotta, and 3 Tablespoons pesto mixed and tossed with the pasta. Simple and easy, yet delicious.
Part 1 and part 2 of the book explains the premise of the diet in its entirety emphasizing nutritional information, do's and don'ts, and how to make smart choices for a healthy balanced diet. Although the book encourages eating pasta, it is not the focus of the diet. The menus are varied and focus of balanced portions of fruit, vegetables, healthy fat, animal protein, etc.
Part 3 of the book is the cookbook with which features a good selection of recipes and suggested seasonal menus. I found the recipes uncomplicated and fairly basic.
The book did review specific vegetables, noting their benefits and how to purchase. Actually, I found lots of interesting information that was helpful.
Of course for anyone gluten free, like me, you would need to use gluten free pasta.
If you are looking for an eating lifestyle to lose weight that still allows for variety in eating, this diet may be for you.
Here are some examples of the vegetarian recipes.
The Pasta with Eggplant looked delicious as well as the Chickpea Salad.
The Tagliatelle with Peas and Asparagus, Lentil Salad, Pasta with Broccoli and Pasta with Kale all were dishes I would consider. In addition the Veggie Balls, Beets and Ricotta Dumplings all looked tempting.
For those who are not vegetarian there were lots of choices using chicken, fish, and beef. I love Mediterranean cooking. This diet seems like a healthy and satisfying way to eat. Shared on Beth Fish Reads Weekend Cooking where anyone can share a food related post
Butternut squash is one of my favorite vegetables.
However, it is not one of my favorite vegetables to prep and cook!
After all, these squashes can be hard to peel and hard to cut.
If you own an Instant Pot, you are in luck.
Did you know that butternut squash can be cooked whole in the IP without peeling or cutting it? After pressure cooking on high for 25 minutes, the thin skin comes off easily and the cooked vegetable becomes tender and can be cut in cubes or mashed.
What used to be time consuming and difficult task is now easy in the Instant Pot!
Butternut squash is a great winter choice. It's available, it will keep for at least a week ( or more) on the shelf, and it's rich in beta carotene ( for the eyes) and protective antioxidants. Amazing amount of nutrients
Our bodies depend on antioxidants to fight free radicals that can cause disease and also to help reduce inflammation. Scientific research on the cancer preventing benefits of antioxidants lead cutting edge doctors like Dr. Axe to say, " That’s because the best way to reduce your risk of cancer is to fuel your body with nutrients that keep it healthy and able to fight infection and disease. The moral of this story? Fill your diet with antioxidants, like the ones in butternut squash." his full article.
If you are not selecting foods for their nutrient value, maybe it is something to consider the positive impact healthy food may have on our health. We are learning that what you eat may make a difference in the way you feel and look. It seems the old adage, " you are what you eat" may actually be true!
How Do I Eat Butternut Squash?
If you are fortunate to get a sweet squash, eat in plain. It tastes amazing.
If the squash is not sweet, I like to make a honey, lemon, and orange blossom water dressing to sweeten it up a bit. In addition, I sometimes top it with antioxidant rich and colorful pomegranates seeds.
This dish not only tastes great, it packs a great deal of nutrients.
How to cook butternut squash whole in the Instant Pot Ingredients:
1 medium butternut squash, washed well 1 cup of water Directions:
Place water in the Instant Pot liner. Use the steamer basket and place squash in it. Secure lid, close steam valve and set to pressure cook on high for 25 minutes. When done, release steam manually according to manufacturer's directions. When all steam is released, carefully remove lid and using pot holders remove the steamer tray with the squash. Cut squash in half and remove seeds. Scoop out squash or scrape off skin and slice squash. Drizzle with the honey orange drizzle. Top with pomegranate seeds if desired.
Recipe for honey orange drizzle Ingredients: 1/2 cup orange juice ( freshly squeezed) 1/2 cup of lime juice ( freshly squeezed) 1/2 teaspoon of orange blossom water 2 tablespoons honey optional: 3 Tablespoons pomegranate seeds
Directions Mix all ingredients together and drizzle over the cooked butternut squash